Philadelphia’s renowned Spanish tapas restaurant and sherry bar, Oloroso, is set to enchant the culinary world by announcing Brasa, a one-night-only dining experience scheduled for March 18. This event marks a unique collaboration between Oloroso’s Executive Chef Jason Peabody and Chef Yun Fuentes of Bolo, the acclaimed Latin American dining room and rum bar in Philadelphia. The concept of Brasa at Oloroso is designed to blend the traditional Spanish cooking style of Oloroso with the vibrant flavors of Latin American cuisine, all masterfully prepared over embers.
Brasa at Oloroso: A Unique Culinary Collaboration
The inception of Brasa at Oloroso is a testament to the collaborative spirit of chefs Peabody and Fuentes. It embodies their enthusiasm for exploring new culinary territories and leveraging unique kitchen equipment to elevate the dining experience. Oloroso, a gem in the crown of the Townsend Wentz Restaurant Group, has long been celebrated for its exquisite tapas-style dishes and an exceptional bar program featuring Spanish wines, sherry, and cider. On the other hand, Bolo has quickly risen to prominence in Rittenhouse Square, offering a menu that skillfully navigates the rich tapestry of Latin American and Caribbean flavors under the guidance of Chef Yun Fuentes.
The collaboration between Peabody and Fuentes for Brasa at Oloroso promises an evening of unparalleled culinary delight. The event is a showcase of their collective expertise and a celebration of their mutual admiration for each other’s culinary philosophies. The dinner, set against the backdrop of Oloroso’s inviting atmosphere, will feature a selection of Latin American dishes that reflect the chefs’ commitment to authenticity and innovation.
The Menu: A Culinary Journey that is Brasa
Guests of Brasa at Oloroso can anticipate a menu that is both a tribute to and a reinvention of traditional Latin American cuisine. The evening’s offerings are planned to include a variety of salads, preserves, charred vegetables, and main courses cooked to perfection over embers. Highlights include the innovative Atún, featuring fatty tuna with a sofrito of charred tomatoes, olives, capers, and cara cara orange; the Revuelto, a delicate blend of soft scrambled eggs with charred asparagus and morcilla; and the Branzino and Churrasco, each prepared with unique accompaniments that elevate their flavors. The culinary journey concludes with a Crema Catalana, offering a sweet end to an unforgettable meal.
With limited seating for this exclusive event, reservations are essential and can be made through RESY for either 5:30 pm or 8:00 pm seatings. This collaboration between Chefs Peabody and Fuentes at Brasa at Oloroso is a rare opportunity to experience the harmonious blend of Spanish and Latin American cuisines, deliciously prepared and passionately presented.
Images: Max Mester
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